Add flour, sugar, baking powder, salt and baking soda to a large bowl. Whisk to combine. Add milk, gin, melted butter, lemon juice, zest and egg to a medium bowl and whisk to combine. Add wet ingredients to dry and mix until just combined and slightly lumpy.
Heat a large skillet over medium heat. Spray with cooking spray or brush with melted butter. Add about 1/4 to 1/2 cup batter to the skillet for each pancake. Cook until golden brown on the bottom and bubbles begin to form on the surface, about 2 minutes. Flip and cook until golden brown on reverse side, about 2 more minutes. Transfer to a plate and continue with remaining batter.
Add the heavy cream and maple syrup to a large chilled bowl. Mix until stiff peaks form using a hand mixer. Add mint and fold to combine.
Spread the whipped cream on each pancake.
Stack the pancakes with cream and a few blackberries followed by another pancake with cream and berries. Continue in this manner, finishing with cream and berries on top. Serve!
This recipe has been updated and may differ from what was originally published or broadcast.